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Healthy Taco Salad

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“Really good taco salad recipe for the diet-conscious. From KAthleen Daeleman's Cooking Thin.”
READY IN:
1hr 50mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 1 medium sweet onion, finely diced
  • 1 lb ground chicken breast (white meat only, no fat....personally, I use veggie burgers for this)
  • 14-13 cup lime juice, plus 1 lime,zested
  • 1 package taco seasoning mix
  • 1 head romaine lettuce, thinly sliced
  • 1 mango, peeled,seeded,and cut into 1 & # 8260,2 inch chunks
  • 1 tomatoes, cored,cut into 6 to 8 wedges
  • 1 cup shredded carrot
  • 12 cup thinly sliced scallion
  • 34 cup cooked canned white beans ((I use black beans)) or 34 cup black beans, rinsed and drained (fat free, sugar free)
  • 1 avocado, peeled,seeded and cut into 8 wedges
  • 1 (16 ounce) jarsugar free fat free salsa
  • 16 baked corn tortilla chips
  • 4 pickled jalapeno peppers ((I use fresh))

Directions

  1. In a medium saute pan over medium high heat, cook onions in 1 to 2 tablespoons water until softened and cooked through, about 12 to 15 minutes.
  2. Cook covered, stirring once or twice, add more water if necessary to keep onions from burning.
  3. Add chicken meat, and cook until crumbly and golden, about 7 to 9 minutes.
  4. Add citrus juice, zest, and taco seasoning mix, stir until well combined.
  5. Taste and adjust seasonings.
  6. Set aside to cool.
  7. Arrange lettuce on large platter with remaining ingredients.
  8. Top with chicken, garnish with baked chips and jalapenos.

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